Name: Blueberry-Lemon Ricotta Pancakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup part-skim ricotta cheese; 2 large egg whites; 1 large egg; 0.25 cup oat flour; 0.5 scoop vanilla protein powder; 1 tsp lemon zest; 1 tbsp lemon juice; 0.5 tsp baking powder; 0.5 tsp vanilla extract; 0.5 cup fresh blueberries; 0 tsp coconut oil; 0.25 cup nonfat plain Greek yogurt

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Blueberry-Lemon Ricotta Pancakes

Griddled oat-based pancakes whisked with creamy ricotta and zesty lemon, bursting with juicy blueberries for a bright, refreshing morning meal.

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NUTRITION

Protein

50.6g

Fat

17g

Carbs

49.1g

SERVINGS

1 serving

INGREDIENTS

0.5 cup part-skim ricotta cheese

2 large egg whites

1 large egg

0.25 cup oat flour

0.5 scoop vanilla protein powder

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.5 tsp vanilla extract

0.5 cup fresh blueberries

0 tsp coconut oil

0.25 cup nonfat plain Greek yogurt

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PREPARATION

1
In a medium bowl, whisk together the ricotta cheese, egg whites, whole egg, lemon juice, and vanilla extract until smooth.
2
Stir in the oat flour, vanilla protein powder, baking powder, and lemon zest until just combined.
3
Gently fold in the fresh blueberries, being careful not to overmix the batter.
4
Heat a non-stick skillet over medium-low heat and lightly coat with coconut oil.
5
Pour 1/4 cup portions of batter onto the skillet and cook for 3-4 minutes until bubbles form on the surface.
6
Flip carefully and cook for another 2 minutes until the pancakes are golden brown and set.
7
Serve the warm pancakes topped with a dollop of Greek yogurt and extra lemon zest if desired.